Monday, September 12, 2011
Sauteed Green Beans with Shallot Crisps
Source: Better Homes and Gardens
Makes 8 servings
1/3 cup cooking oil
6 shallots, thinly sliced into rings
2 pounds green beans, trimmed
1 TB butter
1 TB olive oil
salt & pepper to taste
1. In large skillet heat oil over medium-high heat. Fry shallots until crisp & golden brown. Remove from oil; drain on paper towels & set aside. (These taste crispier when they are allowed to sit for an hour or so).
2. Meanwhile, cook beans in a large pot of boiling water for 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.
3. Heat butter & olive oil in large skillet over medium heat. Add green beans & cook until lightly browned and heated through. Season with salt & pepper. Transfer to serving bowl & top with shallot crisps.